Friday, 18 May 2012

Recipe: Cinnamon Buns

This one takes a bit more waiting time, and is my muscle-training recipe (cuz I'm weak haha). Again I separate the list of ingredients to make it easier to follow :) (or so I think..) As well, for the optional fillings, I didn't put them in this time, or actually, any time because I like my cinnamon buns plain :)

Ingredients:
In measuring cup:
10ml              yeast
75ml              warm water
5ml                sugar
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In large bowl:
60ml              margarine, melted
65ml              sugar (this isn't a mistake!)
2ml                salt
125ml             warm milk

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In a smaller bowl:
1                    egg (beaten)--> best if at room temperature

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625-750 ml    flour (keep about 250 aside first, then slowly add more as needed)

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Filling: (you can get this together while you wait for it to rise, you'll have plenty of time to do this ^^-- just get the butter/margarine out first so it can get to room temperature)
30ml              brown sugar
125ml             icing sugar
60ml              margarine (or butter)--> at room temperature
10ml               cinnamon
60ml              raisins (optional)
60ml              chopped nuts (optional)

Directions:

1. Mix sugar and water in measuring cup, then sprinkle yeast on top. Let stand for 5-10 mins (until it gets all bubbly, you might have to swirl it around a bit sometimes because the yeast might clump up and not bubble well)
2. In large bowl, combine melted margarine, sugar, salt, and warm milk.

3. Add dissolved yeast and beaten egg to large bowl.
4. Add 500ml flour and mix. Add 125ml more if it's sticky and then start mixing with hands :)
5. Slowly add more flour as needed, up to 125ml more (I usually only use about 50-75ml more)-- BE CAREFUL! TOO MUCH FLOUR MAKES STIFF BUNS D:
6. Knead for ~10 minutes (this is the workout part for me ;D)
It should become less sticky over time!


7. Lightly oil large bowl and cover well (or you can use a plastic bag or something, but since you already have a bowl you're using, why not? ^^)


Time for the waiting~~ See you all in 3+ hours! (Rising time depends, just gotta wait for it to at least double its size before you play with it again =P) Don't forget to bring out the margarine and the filling ingredients if you haven't already done so!!

**3 hours later**

Hi! How did the rising go? Did it double/triple in size? If it did, then you're on the right track! If not, you could message me and I'll try to figure out why it didn't grow accordingly :) Lets continue on...

8. Punch down the dough (yes, quite literally, and its rather satisfying to punch it hehe).
9. Roll into a rectangular shape, 1 cm thick-- I usually roll it out on a cookie sheet, makes it more even.
If you decide to use a cookie sheet, remember to place a wet towel underneath it so it doesn't slide everywhere :)
10. Spread margarine evenly over surface
(doesn't have to be really thick, and you don't really have to use ALL of it, just enough to cover the whole dough surface).
11. Combine the filling ingredients
and spread evenly over the surface of the dough.
12. Roll up as for a jelly roll.
Cut into 8 equal pieces (I do 8 because it's easy to divide and it fits perfectly into my mini meatloaf pans :D) After cutting, you can "tighten" / re-roll a bit so its not too loose.
13. Place on its side (cut side up) on a greased baking sheet (I use my meatloaf pans) about 1 cm apart, or further if you don't want them to stick to each other after baking. You can dump the filling that spills out on top :)
14. Let it sit and rise for another 3-6 hours (depending on what size you like them to be, and there is a max as to how much the yeast will rise before it droops, so be careful!) I usually let them rise in the oven-- OFF!!-- because the environment there seems to give best rising results :)

**3 hours later**

Ok, so I let it rise for 3 hour only because of time issues (I was in a sort of rush to get them done), so I'll start baking it now (it doesn't rise much while its in the oven, so make sure you like the look before you put it in!)

15. If you put the cinnamon buns in the oven to rise, take them out before you preheat the oven! Preheat oven to 375oF.
16. Cover cinnamon buns loosely with tin foil and bake for 15 mins, then turn down the heat to about 300oF and bake for another 10-15 mins, or until golden.
This still needs a few more minutes, see how "pale" it is? :)
17. Remove from pan while hot, and let cool for a little bit before munching!! :) Enjoy~~

Good luck with this recipe everyone! :D

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